1boxLemon Cake Mix, prepared with ingredients18.25 ounce
1boxJELL-O orange gelatin mix3 ounce
1cupwaterboiling
8ounceCool Whipthawed
Instructions
Bake cake in a 13x9 baking dish, as directed on box. Cool completely.
Poke holes over cooled cake using a fork.
In a small bowl, mix gelatin with boiling water. Stir until sugar is dissolved. Pour gelatin over cake slowly, allowing it to fill the holes in the cake. Refrigerate for 4 hours, or overnight.
Top with Cool Whip before serving. ENJOY!
Notes
White Cakes work best for most Jello flavors. Today's recipe used lemon cake which was perfect since I wanted a yellow tint to the cake. But if you're making colors for a specific holiday, I would choose to use a white cake mix.
You can use boxed cake mixes or from scratch cakes. Just be sure to bake them in a 13x9 and cool completely.
Using pudding mix gives this poke cake a whole new flavor profile. For instance, this Coconut Pudding Cake started with a French Vanilla cake mix and is topped with creamy coconut pudding.
Add pie filling or lemon curd to the top of your poke cake for more flavor and texture! This Lemon Poke Cake has a combination of lemon Jello and lemon curd. SO tasty!
Wipe your knife after each cut to ensure a beautiful clean slice of cake!
Can I make Poke Cupcakes? Yes! For cupcakes, bake according to your cake mix package directions for 24 cupcakes. Immediately after baking, poke with a fork all over the top (going about 3/4 way deep). Carefully spoon gelatin over the tops of the cupcakes. Refrigerate for 4 hours or overnight. Top with Cool Whip and enjoy!